Sweet Muffins
This simple sweet muffin recipe comes together quick and is a versatile staple in the kitchen. Add frozen blueberries, raspberries, or strawberries to make a tasty breakfast treat or enjoy them plain as part of a balanced morning meal. As written, this recipe makes 6 regular sized muffins, but you can easily double it to make a full dozen!
This recipe is from the Marietta Long Box collection.
Disclosure: This page may contain affiliate links to trusted products we've personally used and recommend. By shopping through our affiliate links, you're helping support Little Acre Homestead. Thank you! As an Amazon Associate we earn from qualifying purchases.
We love a recipe blog that gets right to the point. That’s why we never insert off-site ads (or ridiculously long stories) in any of our recipes. To help support Recipes Kept and Little Acre Homestead, please join us on Patreon!
Sweet Muffins | Simple & Easy Breakfast Muffins
A versatile breakfast classic - add frozen fruit for a tasty treat or enjoy these easy sweet muffins plain!
Ingredients
Directions
- Pre-heat oven to 400°F.
- Prepare your standard sized muffin tin by lining the muffin cups with paper wrappers or by greasing with butter or oil. (As written, this recipe makes 6 muffins, but make sure to prepare enough muffin cups if you doubled the recipe!)
- In a small bowl, whisk together the egg, oil, and milk. Set aside.
- In a separate medium bowl, sift together the flour, baking powder, salt, and sugar.
- Stir together the flour mixture and egg mixture, just until blended. Take care not to over mix. If adding a frozen fruit, stir it in now.
- Drop by spoonful into prepared muffin tin.
- Bake at 400°F for 15-20 minutes or until golden brown on top and a toothpick inserted in the center of a muffin comes out clean.
- Allow to cool on a cooling rack and store in an airtight container for up to 5 days.
